Pickled Red Beets Pint Jar

ALL NATURAL INGREDIENTS! If you've never had a Pickled Red Beet Egg, you're missing one of the icons of Amish and Pennsylvania Dutch cooking. They're featured on practically every salad bar, and are served on most Easter tables. A basic recipe is below. These tiny baby beets are packed with flavor. While they're sweet, they are definitely not the syrupy, saccharine commercial kind. They also have that essential sour twang that is so indicative of Pennsylvania Dutch cookery.

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Peel them while still warm. Let them cool entirely before adding to red beet juice. (This is very important- if you don't, you will get an egg that you'll be able to bounce off the floor!)

Open the pint jar of Mary's Pickled Red Beets, and place in sealable container large enough to accommodate eggs, beets, and beet juice.

Add a few tablespoons of White Vinegar (to taste.)

If desired, you may add the following, but this step is completely optional-

1/2 tsp. mustard seed

1/4 tsp. ground cinnamon

1/4 tsp. whole allspice

pinch ground cloves

pinch celery seed

Refrigerate for two days, and you'll have a real treat!

Our canned products are the real thing- handmade by an Amish woman in her kitchen—unlike others you’ll see that have Amish names and which are mass produced in factories. As a matter of fact, the vast majority of Mary's produce is grown right on her own Lancaster County farm. She actually prefers to occasionally wait to re-stock her shelves with her own rather than buy inferior quality produce elsewhere. That impresses the heck out of us, and is evident in the taste of her products. One area where we know you'll be impressed- the taste. We've combed the county to find the best for you.